While we have not tried this substitute before, we think it should work. We’ve seen the Bob’s Red Mill Garbanzo Fava Flour packages before at our local grocery store and they seem to be a combination of chickpea/garbanzo and fava bean flours for a more balanced flavor. Seems like it would work the same.

We’re sorry this recipe didn’t work out for you.

Unfortunately I can’t report on how it freezes/reheats because I have to go to the store and get more ingredients… and make it on a day he’s not here…

Over all this is a great recipe. The only thing I changed was the addition of a tiny amount of baking powder based on success in past experimentation with a similar recipe and it really did a nice job helping to keep it a bit fluffy. When I say a tiny amount, it was about 1/8 tsp per original recipe, so a 1/4 tsp in my doubled one.

I have found that if you pour of your cooking liquid into another pot and keep boiling it, it reduced to about the equivalent of the canned chickpeas aquafaba.

I would imagine that it’s possible, though we haven’t tried that yet. You could try mixing it in a jar at home and bring it along. You *might* need to add more liquid as the chickpea flour may absorb more liquid over time than the recipe was developed with. It’s worth a shot – we might need to test that method out, too!

I just made this without peppers and tomatoes because I didn’t have any. Very good!!